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£7.25/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the grill to medium-high. Slice the mushrooms lengthways and lay out on a baking tray. Cook under the grill for 4-5 minutes, turning halfway, until they release their liquid and turn golden. Coat with the oil, garlic granules and spices, then return to the grill for about 1 minute until lightly charred.
Warm the flatbreads under the grill according to pack instructions. To serve, put the flatbreads on plates, spread over the yogurt and top each with half the mushroom mixture. Scatter over the tomato, pickled cucumbers and onion. Drizzle with the sriracha and scatter over the coriander leaves
The Ned Pinot Noir, New Zealand
Raise yourkebab to a new level with this smooth, light-bodied red, packed with raspberry and cherry flavours, plus smoky oat notes.
Typical values per serving when made using specific products in recipe
Energy | 2,501kJ/ 597kcals |
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Fat | 26g |
Saturated Fat | 6.5g |
Carbohydrates | 66g |
Sugars | 17g |
Fibre | 9.9g |
Protein | 22g |
Salt | 2.1g |
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